Beef Shank in Cold Dressing

Name: Beef Shank in Cold Dressing
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: (Cooked) 500g tendon of cow; 1 small bowl water; 1 tablespoon Oyster sauce; 1 tablespoon Soy sauce; 1/2 head garlic; 3s parsley; Some Chili oil

by Shredded Potato Burrito

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Of course, the most delicious cold beef is beef tendon, and beef tendon is also the most suitable for cold salad.
Many people will not be able to say that it is delicious with beef. In fact, you can easily make a plate of cold beef with a lot of praise after mastering the method.

Ingredients

(Cooked) 500g Tendon Of Cow
1 small bowl Water
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
1/2 head Garlic
3s Parsley
Some Chili Oil

Beef Shank in Cold Dressing

1. Beef tendon is cooked ahead of time. You can cook it in a pressure cooker for half an hour, or use a skillet to boil it and cook it on a low fire for an hour. It’s usually enough to pierce it through with chopsticks. Beef candies can be used to cook noodles. The taste is very good. The cooked meat is frozen and stored, and you can eat it and operate it after heating.

2. Cut the beef into slices, not too thin, I cut it almost half a centimeter thick, and cut it horizontally

3. Put two tablespoons of cooking oil in the wok to heat up, cut the garlic into powder form and fry it until fragrant. Fry until the minced garlic is slightly yellow.

4. Add a bowl of water, put in oyster sauce at the same time, bring the light soy sauce to a boil

5. Pour the boiled soup into a bowl of cut beef, mix well, let it stand for 10 minutes, turn it a few times in the middle, let the beef fully inhale the soup

6. Pour in red oil

7. Mixing well

8. When eating, add coriander and mix well.

Tips:
After the beef tendon is cooked, put it in cold slices and mix it. It will taste very chewy and taste good.
I use this method to warm and mix frozen beef in the refrigerator. The taste of the beef will also be good. The beef will not be cold. Remember that the soup must be more, so that the beef is fully immersed in the soup. The taste is superb.